Frittata

Makes 6 servings and takes about 30 minutes including prep time.

I love eggs for breakfast. But these days I rarely get to eat them! Weekday mornings are too hurried. And weekends? Well, lets just say I get to bed by 3am so a 'breakfast' is never in the cards!

This recipe will make for the star in a lovely brunch served up with fresh bread and smashed potatoes in a skillet. Or simple crepes! Yumm-O!

10 large eggs

1 medium red onion, chopped fine

2 medium potatoes, very thinly sliced

1 serrano pepper or 1/2 jalapeno or 1 thai chili minced

1/2 large green pepper, chopped fine

1/2 red pepper, chopped fine

3 cloves garlic, minced

1 cup spinach, frozen is ok

1 tsp cumin powder

Salt to taste

A couple large pinches of flour (about 1/2 tbsp)

3 tbsp milk

3/4 cup mozzarella or feta or parmesan cheese (reduced fat/fat free is ok)

Fresh ground black pepper

1 cup basil (cilantro or parsley will work fine too!), roughly chopped

Saute the onions and potatoes on medium heat in 1 tbsp of olive oil until almost done

Add the chili, garlic, cumin and peppers. Saute for a few minutes until soft.

Squeeze excess water from spinach and add to the pan. Cook for about 3-4 minutes.

In a large bowl, whisk the eggs with salt to taste.

Add the flour and milk and whisk for about 3 minutes. (Doing this makes a nice fluffy omelet!)

Immediately pour into the saute pan and turn heat to medium-low

Cook for about 5 minutes and tilt the pan so the uncooked eggs flows to the sides

Turn on the broiler to medium high and place the plan under the flame for about 2 minutes or until egg is almost set.

Remove from broiler and add the cheese evenly across the frittata

Place under broiler again for about 2 minutes or until cheese is bubbly and golden brown

Garnish with chopped herbs, black pepper. Cut into slices and serve.